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Feedfeed 2018 Weekly VEGAN Meal Planner: July 1

Plus a sweet & salty dessert.

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Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...
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Plus a weekend bonus recipe!

6 easy weeknight dinners plus salty-sweet pretzel brownie recipe!

THE MENU
Sunday Wild Rice Salad with Brussels Sprouts, Radishes, and Peas
Monday BBQ Tofu + Kale Caesar Salad
Tuesday Crispy Chickpea and Garlic Yogurt Stuffed Baked Potatoes
Wednesday Green Goddess Pasta

Thursday Chickpea Crepes
Friday Avocado Tacos with Cumin Roasted Chickpeas and Lemon-Tahini Drizzle
Weekend Bonus Salty Pretzel Brownies

THE GROCERY LIST
(the must-haves!)


1 cup wild rice
1 cup brussels sprouts
1 cup radishes
1 bunch green onions
2 head celery
3 cups frozen peas
1 cup frozen edamame
5 lemons
1 block extra-firm tofu
1 bunch kale
1 cucumber
1 head romaine lettuce
½ cup pitted kalamata olives
4 large potatoes
3 cans chickpeas
½ cup dairy-free yogurt
1 head of garlic
Fresh chives
Red cabbage
1 tomato
1 lb. penne pasta
3 bunches broccolini
1 zucchini, spiralized
1 1/2 cups organic edamame, shelled
2 1/2 cups packed fresh basil leaves
1/2 cup walnuts
Corn tortillas
3 avocados
3 oz unsweetened chocolate
Mini pretzels
1 cup chickpea flour
 

PANTRY ESSENTIALS
(things we assume you have,
but if not, stock up!)


EVOO
Dijon mustard
Agave nectar or maple syrup
Sweet paprika
Chili powder
Onion powder
Garlic powder
Tahini
Nutritional yeast
Sunflower seeds
Cumin
Smoked paprika
Coffee
All-purpose flour
Baking powder
Cocoa powder
Sugar
Vegetable oil
Vanilla extract
Flaky salt



OPTIONAL FLAVOR ENHANCERS
(Things that would be nice to add to the recipes we chose, but not essential)


1 handful fiddlehead ferns
Hemp seeds
2 teaspoons Dave’s Coffee Syrup

 
 
THE RECIPES
Wild Rice Salad with Brussels Sprouts, Radishes, and Peas

by @eatwellwithsar

This hearty rice dish packs a ton of fresh, crunchy greens along with a delicious Dijon mustard dressing. Plus, frozen peas and frozen edamame provide a quick shortcut, but you'd never know from the final product.

GET 50+ VEGAN DINNER RECIPES >

Feedfeed Tip Thinly sliced Brussels sprouts can be achieved with a knife, however if you want to make it a little bit easier on yourself, you could also use a mandolin (wear a protective glove!) or a food processor with the grater attachment.
BBQ Tofu + Kale Caesar Salad

by @missmarzipancom

This is not your average kale caesar, that's for sure! Topped with crunchy, pan-seared BBQ tofu strips, this tasty salad is coated with a creamy, salty dressing that you're going to love. Finished off with homemade, rustic croutons, this easy weeknight dinner has everything you could ask for in a healthy, low-key meal.

GET 20+ VEGAN PARTY RECIPES >

Feedfeed Tip For this salad, try to buy curly kale, versus lacinato (AKA dinosaur). By quickly steaming them in a skillet, they won't have such a raw, crunchy mouthfeel, making the salad that much more delicious.
 
Crispy Chickpea and Garlic Yogurt Stuffed Baked Potato

by @healthy_belly

Crispy chickpeas nestled inside a baked potato topped with dairy-free yogurt and herbs are exactly what you want for dinner, no questions asked. FYI-these roasted chickpeas are dangerously good, so we'd recommend an extra batch for day-to-day snacking.

GET 20+ VEGAN ENTERTAINING RECIPES>

Feedfeed Tip For roasted potatoes that are crispy on the outside and soft on the inside, it can help to par-boil them before spreading them out on a baking sheet. Make sure the pot of water is heavily salted, and boil them until easily pierced by a fork.
Green Goddess Pasta

by @rainbowplantlife

Ohhhh boy is this Green Goddess dressing something you'll remember. A ripe avocado is key–it provides a luscious, creamy texture, fresh flavor, and a heavy dose of healthy fats.

GET 20+ VEGAN DINNER PARTY RECIPES>

Feedfeed Tip If you have leftover pesto, store it in a glass jar with a thin layer of olive oil on top. Cover with plastic wrap directly on top of this, pressing any air bubbles out.
 
Chickpea Crepes

by @whatscookingoodlooking_

These easy chickpea crepes can be the base to literally any dinner. Top it with a fresh green salad, grains, or legumes. Save extra batter for another night!

GET 250+ VEGAN LUNCH RECIPES>
Avocado Tacos with Cumin Roasted Chickpeas and Lemon Tahini Drizzle

by @dishingouthealth

Usually a slice or two of an avocado makes for a delightful garnish, but on these tacos, the avocado steals the show. Topped with some crispy chickpeas, shaved radishes, and shredded cabbage, these hearty tacos are simple yet packed with fresh, vibrant flavor.

GET 50+ VEGAN TACO RECIPES >

Feedfeed Tip When it comes to roasting chickpeas, it's up to you whether you want to remove the skins or not. If you do choose to remove them, rather than going one by one, it's easiest to tussle them around in a clean kitchen towel and rub them together so that the skins fall off.
 
Salty Pretzel Brownies

by @tylerwesterfield

All these flavors and we choose to be salty, huh? That's exactly right! These salty-sweet treats are just what you need for this weekend's baking adventure. Now is not the time to by shy with that flaky salt, do you hear?
 
GET 50+ VEGAN DESSERT RECIPES >
 
 
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